Dondurarak depolamanın kekik esansiyel yağı ile zenginleştirilmiş peynir altı suyu protein izolatı ile kaplanan istavrit (Trachurus trachurus)’in kimyasal ve duyusal kalitesine etkisi

Bu çalışmada, 18 ±2 oC’de dondurularak depolanan istavritin kalitesini geliştirmek amacıyla peynir altı suyu protein izolatı (WPI) ve kekik esansiyel yağı ile zenginleştirilmiş WPI kaplamanın etkisi 9 aylık süre için değerlendirilmiştir. İstavritlere, kekik esansiyel yağı ilave edilmemiş (WPI0) ve üç farklı oranlarda kekik esansiyel yağı (%3, %5 ve %7, v/v) içeren peynir altı suyu protein izolatlı (WPI3,WPI5 ve WPI7 ) kaplama solüsyonu uygulanmıştır. Kontrol grubu olarak, herhangi bir kaplama uygulanmayan ve saf su glazeli (DW) istavritler kullanılmıştır. Araştırmanın sonucunda, en düşük peroksit (PV) ve tiyobarbitürik asit (TBA) değerleri %3 oranında kekik esansiyel yağı uygulanan grupta bulunurken (p

The effect of frozen storage on chemical and sensory quality of horse mackerel (Trachurus trachurus) coated whey protein isolate enriched with thyme essential oil

In this study, the effectiveness of whey protein isolate (WPI) and WPI enriched thyme essential oil coating to improve the quality of horse mackerelduring frozen storage at -18 oC±2 were evaluated for nine month. Whey protein isolate without thyme essential oil (WPI0) and three different proportion thymeessential oil (3, 5 and 7 %, v/v) in whey protein isolate (WPI3, WPI5 and WPI7) coating solutions were applied to horse mackerel. As a control, non-coated anddistillated water coating (DW) horse mackerel were used. The results showed that the lowest peroxide value (PV) (meq of peroxide oxygen kg−1) and thiobarbutiricacid value (TBA) (mg malonaldehyde/kg muscle) were determined in WPI coatings enriched with 3% thyme essential oil treated group (p

PDF

___

Akahane, T. (1982). Denaturation of Fish Muscle Proteins. Ph.D. thesis, Sophia Univ. Tokyo,Japan.195 pp
Altiok, D., Altiok, E. & Tihminlioglu, F. (2010). Physical, antibacterial and antioxidant properties of chitosan films incorporated with thyme oil for potential wound healing applications. Journal of Materials Sciencematerials in Medicine, 21(7):2227-36. DOI: 10.1007/s10856-010-4065-x
AOCS. (1994). Official methods and recommended practices of the American Oil Chemists Society. American Oil Chemists Society, Champaign, IL
AOAC. (1984). Official Methods of Analysis, 14th Edn., Association of Analytical Chemists, Washington, DC.
AOAC. (1990). Official methods of analyses of association of analytical chemist (15th ed.). Washington, DC
AOAC.(1998). Fish and other Marine Products: Official Method 938.08: Ash of Seafood. In P. Cunniff (Ed.). Official Methods of Analysis of AOAC International, Gaitherbury: USA.
Aubourg, S., Lehmann, I. & Gallardo, J. (2002). Effect of previous chilled storage on rancidity development in frozen horse mackerel (Trachurus trachurus). Journal of the Science of Food and Agriculture, 82: 1764– 1771. DOI: 10.1002/jsfa.1261
Aubourg, S., Lugasi, A., Hovari, J., Pineiro, J., Lebovics, V. & Jaloczi, I. (2004). Damage inhibition during frozen storage of horse mackerel fillets by a previous plant extract treatment. Journal of Food Science, 69:136–141. DOI: 10.1111/j.1365-2621.2004.tb15505
Bakkali, F., Averbeck, S., Averbeck, D. & Idaomar, M. (2008). Biological effects of essential oils- a review. Food and Chemical Toxicology, 46:446–475. DOI: 10.1016/j.fct.2007.09.106
Bandarra, N.M., Batista, I., Nunes, M.L. & Empis, J.M. (2001). Seasonal variation in the chemical composition of horse-mackerel (Trachurus– trachurus). European Food Research Technology, 212: 535-539. DOI: 10.1007/s002170100299
Bligh, E.C. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37: 913– 917. DOI: 10.1139/o59-099
Boran, G. & Karacam., H. (2011). Seasonal changes in proximate composition of some fish species from the Black Sea. Turkish Journal of Fish Aquatic Science, 11: 1–5. DOI: 10.4194/trjfas.2011.0101
Burt, S.A., Vlielader, R., Haagsman, H.P. & Veldhuizen, E.J.A. (2005). Increase in activity of essential oil components carvacrol and thymol against Escherichia coli O157:H7 by addition of food stabilizers. Journal of Food Protection, 68: 919-926.
Careche, M., Mazo, M.L.D. & Fernández-Martín, F. (2002). Extractability and thermal stability of frozen hake (Merluccius merluccius) fillets stored at -10 and -30°C. Journal of the Science of Food and Agriculture, 82: 1791– 1799. DOI: 10.1002/jsfa.1257
Çelik, M. (2008). Seasonal changes in the proximate chemical compositions and fatty acids of chub mackerel (Scomber japonicus) and horse mackerel (Trachurus trachurus) from the north eastern Mediterranean Sea. International Journal of Food Science and Technology, 43:933–938. DOI: 10.1080/10498850.2011.621583
Çoban, Ö.E. (2012). Evaluation of essentıal oils as a glazing material for frozen rainbow trout (Oncorhynchus mykıss). Journal of Food Processing and Preservation, 1-7. DOI: 10.1111/j.1745-4549.2012.00722.x
Du, W., Roberto, J., Avena-Bustillos, R.J., Hua, S.S.T. & McHugh, T.H. (2011). Antimicrobial volatile essential oils in edible films for food safety. In A. MèndezVilas (Ed.), Science against microbial pathogens: communicating current research and technological advances, 1224-1134.
Duan, J., Cherian, G. & Zhao, Y. (2010). Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings. Food Chemistry, 119:524-532. DOI: 10.1016/j.foodchem.2009.06.055
Dyer, W.J., Fench, H.V. & Snow, J.M. (1950). Proteins in fish muscle. 1.Extraction of protein fraction in fresh fish. Journal of the Fisheries Research Board of Canada, 7, 585. DOI: 10.1139/f47-052
Erkan, N. & Bilen, G. (2010). Effect of essential oils treatment on the frozen storage stability of chub mackerel fillets. Journal für Verbraucherschutz und Lebensmittelsicherheit, 5:101–110. DOI: 10.1007/s00003-009-0546-6
Geirsdottir, M. Hlynsdottir, H. Thorkelsson, G. & Sigurgisladottir, S. (2007). Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage. Journal of Food Science, 72(7): 376-380. DOI:10.1111/j.1750-3841.2007.00471
Gimenez, B., Gomez-Guillen, M.C., Perez-Mateos, M., Montero, P. & MarquezRuiz, G. (2011). Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage. Food Chemistry. 124: 1393–1403. DOI: 10.1016/j.foodchem.2010.07.097
Haard, N.F. (1992). Control of chemical composition and food quality attributes of cultured fish. Food Research International, 25: 289–307. DOI: 0.1016/0963-9969(92)90126-P
Hurling, R. & McArthur, H. (1996). Thawing, refreezing and frozen storage effects on muscle functionality and sensory attributes of frozen cod (Gadus morhua). Journal of Food Science, 61 (6):1289–1296. DOI: 10.1111/j.1365-2621.1996.tb10981.x
Janjarasskul, T. & Krochta, J. M., (2010). Edible Packaging Materials. Annual Review of Food Science Technology, 1: 415–48. DOI: 10.1146/annurev.food.080708.100836
Keyvan, A., Moini, S., Ghaemi, N., Haghdoost, A.A., Jalil, S. & Pourkabir, M., (2008). Effect frozen storage time on the lipid deterioration and protein denaturation during Caspian Sea white fish (Rutilus frisi kutum). Journal of Fisheries and Aquatic Science., 3, 404-409. DOI: 10.3923/jfas.2008.404.409
Kilincceker, O., Dogan, I.S. & Kucukoner, E. (2009). Effect of edible coatings on the quality of frozen fish fillets. LWT – Food Science and Technology, 42:868–873. DOI: 10.1016/j.lwt.2008.11.003
Laemmli, U.K. (1970). Cleavage of stuctural proteins during the assembly of the head of bacteriophage T4. Nature, 277: 680-685. DOI: 10.1038/227680a0
Laughton, M.J., Halliwell, B., Evans, P.J. & Hoult, J.R. (1989). Antioxidant and prooxidant actions of the plant phenolics quercetin, gossypol and myricetin. Effects on lipid peroxidation, hydroxyl radical generation and bleomycin-dependent damage to DNA. Biochemical Pharmacology, 38, 2859–2865. DOI:10.1016/S1360-1385(97)01018-2
LeBlanc, E.L.& LeBlanc, R.J. (1989). Separation of cod (Gadus morhua) fillet proteins by electrophoresis and HPLC after various frozen storage treatments. Journal of Food Science, 54:827-834.
Losada,V., Pineiro, C., Barros-Vela´zquez, J. & Aubourg, S.P. (2005). Inhibition of chemical changes related to freshness loss during storage of horse mackerel (Trachurus trachurus) in slurry ice Food Chemistry, 93, 619–625.
Lowry, O.H., Rosebrough, N.J., Farr, A.L. & Randall, R.J. (1951). Protein Measurement with the Folin Fhenol Reagent. Journal of Biological Chemistry, 193, 265-275.
Matsumoto, J.J. (1980). Chemical deterioration of muscle proteins during frozen storage. In J.R Whitaker & M. Fujimaki (Eds.), Chemical Deterioration of Proteins: 95–124. American Chemical Society ACS, Washington, DC.
Mennen, L.I., Walker, R., Bennetau-Pelissero, C. & Scalbert., A. (2005). Risks and safety of polyphenol consumption. American Journal of Clinical Nutrition, 81, 326–329.
Motalebi, A. A., Hasanzati Rostami, A., Khanipour, A. A. & Soltani., M. (2010). Impacts of whey protein edible coating on chemical and microbial factors of gutted kilka during frozen storage. Iranian Journal of Fisheries Sciences, 9(2), 255-264.
Montecchia, C.L., Roura, S.I., Roldan, H., Perez-Borla,O. & Crupkin,M. (1997). Biochemical and physicochemical properties of actomyosin from frozen pre- and post-spawned hake. Journal of Food Science, 62(3), 491-495. DOI: 10.1111/j.1365-2621.1997.tb04413.x
Ojagh, S.M., Rezaei, M., Razavi, S.H. & Hosseini, S.M.H. (2009). Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry, 120,193–198. DOI: 10.1016/j.foodchem.2009.10.006
Owusu-Ansah, Y. J. & Hultin, H. O. (1986).Chemical and physical changes in red hake fillets during frozen storage. Journal of Food Science, 51, 1402- 1406.
Özden, Ö. (2010). Micro, macro mineral and proximate composition of Atlantic bonito and horse mackerel; a monthly differentiation. International Journal of Food Science and Technology, 45, 578–586.
Paulus, K., Zacharias, R., Robinson, L. & Geidel, H. (1979). Kritische betrachtungen zur “bewertenden prüfung mit skale als einem wesentlichen verfahren der sensorischen analyse. LebensmittelWissenschaft und Technologie, 12(1), 52–61.
Pearson, D.A., Frankel, E.N., Aeschbach, R. & German, J.B. (1997). Inhibition of endothelial cell-mediated oxidation of lowdensity lipoprotein by rosemary and plant phenolics. Journal of Agricultural Food Chemistry, 45, 578-582. DOI: 10.1111/j.1365-2621.2009.02170
Rhim, J.W., Gennadios, A., Handa, A., Weller, C.L. & Hanna, M.A., (2000). Solubility, tensile, and color properties of modified soy protein films. Journal of Agricultural Food Chemistry, 48, 4937–494. DOI: 10.1021/jf0005418
Rodriguez-Turienzo, L., Cobos, A., Moreno, V., Caride, A., Vieites, J.M. & Diaz, O. (2011). Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation. Food Chemistry, 128(1), 187-194. DOI: 10.1016/j.ifset.2011.12.003
Saeed, S. & Howell, N.K. (2002). Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus). Journal of Science Food Agriculture, 82, 579-586. DOI: 10.1002/jsfa.1080
Sathivel, S. (2005). Chitosan and protein coatings affect yield, moisture loss, and lipid oxidation of pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food Science, 70(8), 455–459. DOI: 10.1111/j.1365-2621.2005.tb11514.x
Sathivel, S., Liu, Q., Huang, J. & Prinyawiwatkul, W. (2007). The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage. Journal of Food Engineering, 83, 366–373. DOI:10.1016/j.jfoodeng.2007.03.009
Seydim, A.C. & Sarikus, G. (2006). Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International, 39(5), 639–644. DOI:10.1016/j.foodres.2006.01.013
Siddaiah, D., Reddy, G.V.S. & Chandrasekhar, T.C. (2001). Changes in lipids, proteins and kamaboko forming ability of silver carp (Hypophthalmichthys molitrix) mince during frozen storage. Food Research International, 34, 47- 53
Simeonidou, S., Govaris, A. & Vareltzis, K. (1997). Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus). Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 204, 405–410. DOI: 10.1007/s002170050102
Stuchell, Y.M. & Krotcha, J.M. (1995). Edible coating on frozen king salmon effect of whey protein isolate and acetylated monoglycerides on moisture loss and lipid oxidation. Journal of Food Science, 60: 28-31. DOI: 10.1111/j.1365-2621.1995.tb05599
Tarladgis, B., Watts, B.M., Yonathan, M. & Dugan, L.J. (1960). Distilation Method for Determination of Malonaldehyde in Rancidity Food. Journal of American Oil Chemists’ Society, 37(1), 44-48.
Undeger, Ü., Basaran, A., Degen, G.H. & Basaran N. (2009). Antioxidant activities of major thyme ingredients and lack of (oxidative) DNA damage in V79 Chinese hamster lung fibroblast cells at low levels of carvacrol and thymol. Food Chemistry Toxicology, 47, 2037–2043. DOI: 10.1111/j.1365-2621.1995.tb05599
Undeland, I., Kelleher, S.D., Hultin, H.O., McClement, J. & Thongraung, C.H. (2003). Consistency and solubility changes in herring (Clupea harengus) light muscle homogenates as a function of pH. Journal of Agricultural and Food Chemistry, 51, 3992–3998. DOI: 10.1021/jf0210932
Vareltzis, K., Koufidis, D., Graviilidou, E., Papavergou, E. & Vasiliadou, S. (1997). effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage. Zeitschrift fur Lebensmittel- ntersuchung und-Forschung, 205, 93–96